Ingredients

The following ingredients have 24 Servings
  • 1 cup 227 g unsalted butter, room temperature (2 sticks)
  • 1 cup 220 g brown sugar, packed
  • 1/4 cup 50 g granulated sugar
  • 2 eggs
  • 1 tbsp 15 ml pure vanilla extract
  • 1 1/2 cups 188 g all-purpose flour
  • 1 tsp 5 ml baking soda
  • 1/2 tsp 2 ml ground ginger
  • 1/2 tsp 2 ml kosher salt, or fine sea salt
  • 1/4 tsp 1 ml freshly grated nutmeg
  • 2 1/2 cups 200 g rolled oats
  • 1 cup 250 ml frozen wild blueberries (see note)
  • 1 cup 170 g dark, milk, or white chocolate chips

Instruction

  • Using a stand mixer or a hand mixer, beat the butter until smooth. Add the sugars, then beat until fully incorporated and fluffy, about 2 minutes. Beat in the eggs, one at a time, then beat in the vanilla extract.
  • In a mixing bowl, whisk together the flour, salt, baking soda, ginger, and nutmeg. Stir the dry ingredients into the butter and sugar mixture. Stir in the oats. Using a spatula, fold in the frozen wild blueberries and chocolate chips.
  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Using a 1 ½ tbsp (22 ml) capacity cookie scoop or a regular spoon, portion the dough and set the cookie mounds 2 in (5 cm) apart on the prepared baking sheet. (See freezing tips below.)
  • Bake until the edges of the cookies are golden and the center is puffed, 10 to 12 minutes. At the end of the cooking time, the centers will still be soft, but they will firm up as they cool. Cool the cookies completely on a wire rack.
  • STORAGE: Because the cookies contain fresh blueberries, they will soften quicker than regular oatmeal cookies. I recommend you to bake only the quantity of cookies you need and keep the rest frozen, so you always get to enjoy the cookies freshly baked. If there are leftover cookies, store them in an airtight container at room temperature for up to 2 days.
  • NOTE:  This recipe works best with wild blueberries because they’re smaller, more concentrated in flavor, and contain less water than regular blueberries. Using regular blueberries may make the cookies too soft.
  • FREEZING TIPS: Portion out all the cookie dough, setting the mounds close together on a parchment paper-lined baking sheet. Freeze overnight, then transfer to an airtight container or freezer-friendly storage bag. The cookie dough will keep, frozen, for up to 3 months. Bake the cookies from frozen for 15 to 17 minutes.